Chicken fricassee with mushrooms

Ingredients for 2 servings:

• 200 g chicken breast fillet(s)
• 200 g leek
• 200 g mushrooms
• 1 tbsp butter
• 1 tbsp flour
• 250 ml broth
• 150 g rice
• 2 tbsp cream
• 1 egg yolk
• 1 bunch of parsley
• salt and pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Classic, Low Fat

Cut the chicken breast into cubes. Halve the leek lengthwise, wash, and cut into 1 cm wide strips. Clean the mushrooms and trim the ends, halving if necessary. Heat the butter, sauté the prepared ingredients for a few minutes until lightly browned. Dust with flour, sauté for a further 2 minutes, and then pour in the cold stock, stirring with a whisk to avoid lumps. Cook over low heat for 30 minutes. Cook the rice. Whisk the egg yolk and cream. Chop the parsley. Season the chicken fricassee with salt, pepper, and nutmeg. Remove the pan from the heat, stir in the egg yolk and cream mixture. Heat again, but do not boil. Serve, sprinkle with parsley, and serve with rice.